Mini Cherry-Topped Brownie Cups
Our delightful bite-sized sweets are sure to be the cherry on top of any fabulous feast — mascarpone cream makes them extra-special.
Serving Size:
36
Active Time:
45 min.
Total Time:
2 hrs.
Ingredients
- 1 (18 oz.) pkg. milk chocolate brownie mix
- 2 eggs
- 1 tsp. almond extract
- ¾ cup heavy cream
- ¾ cup mascarpone cheese
- ¼ cup sugar
- 36 drained Maraschino cherries
Instructions
- Heat oven to 350°F. Grease and flour 36 mini muffin cups. Prepare batter according to package directions with eggs, ½ cup oil, ¼ cup water and almond extract.
- Evenly divide batter among muffin cups. Bake 13-15 min. until toothpick inserted into centers come out with moist crumbs. Cool completely in pans on rack; transfer to serving platter.
- Just before serving, on medium speed, beat cream, mascarpone and sugar until soft peaks form. Spoon mascarpone mixture onto brownie; top with cherries.
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